These pickled cherry tomatoes have a delicious pizza-like flavor, thanks to minced garlic, oregano, and salt! They’re a simple and tasty way to preserve an abundance of cherry tomatoes. Store them in the refrigerator or can them for long-term storage.
INGREDIENTS
- 8 cups cherry tomatoes, washed
- 4 cloves garlic, peeled and thinly sliced
- 4 sprigs fresh oregano
- 4 sprigs fresh rosemary
- 3 cups water
- 1/2 cup white wine vinegar
- 1/2 cup white vinegar
- 1/3 cup sugar
- 1 teaspoon sea salt
- Ball pickle crisp (optional)
INSTRUCTIONS
- Use a toothpick to prick each cherry tomato. This helps the flavor penetrate the tomatoes and prevents them from splitting when canned.
- Divide the cherry tomatoes, garlic, oregano, and rosemary evenly between your jars. This recipe should fill 4 pint jars or 2 quart jars. You may need a butter knife to gently press the garlic and herbs down the sides of the jar.
- In a medium saucepan, combine the water, vinegars, sugar, and sea salt. Stir until the sugar and salt are completely dissolved. Remove from the heat and let it cool for about 10 minutes.
- Pour the cooled liquid into each jar, making sure the tomatoes are fully submerged.
- (Optional) Add 1/4 teaspoon of Ball pickle crisp granules to each jar to help maintain the tomatoes’ crunch.
- Secure the lids on the jars, shake them gently to mix everything together, and refrigerate. Let them sit in the fridge for at least 2 days before opening. They will stay fresh for 1-2 months.
Enjoy these tangy, flavorful pickled cherry tomatoes!
